Mejoramiento en antioxidantes de una colada ancestral ecuatoriana (atol) con base a maiz blanco - morado (Zea mays L) y pulpa de mortiño (Vaccinium floribundum)

In this study, it was proposed to improve the antioxidant content of an ancestral Ecuadorian colada (atol) based on white-purple corn and mortiño pulp, for which a bi-factorial experimental design was considered: Factor A (Ratio of corn: white -purple) with three levels and Factor B (mortiño pulp) with two levels and three replicas, in the different treatments the physical-chemical properties were determined: pH, °Brix, titratable acidity, density and viscosity, the best treatment is obtained Based on the highest antioxidant content and the best treatment, a sensory evaluation was applied by a semi-trained panel of 30 tasters. The data obtained from the antioxidant content by the ABTS method show that the best treatment with the highest content was T6 (32) with a value of 4773.88 μmol TE/l, which corresponds to the proportion of 41.7% flour of white corn + 41.7% purple corn flour and 16.6% mortiño pulp, the strain has a pH value of 4.24, 7.50 °Brix, a titratable acidity of 0.12, a density of 1.01 and a viscosity of 243.2. When applying the sensory evaluation, the color attribute is obtained with 46% corresponding to very good, the tasters indicate that the laundry has an excellent color, for the smell attribute 53% corresponding to very good, for the flavor attribute 37% corresponding to very good, for fluidity 52% corresponding to semi-thick and for the acceptability attribute 57% corresponding to excellent according to the hedonic scale used by E. Wittig 2010 modified. Finally, atol meets safety standards for consumption.

• Egile nagusia: Chávez Altamirano, Caterine Estefanía (author)
• Beste egile batzuk: Loyola Elizalde, Jesús Alberto (author)
• Formatua: bachelorThesis
• Hizkuntza: spa
• Argitaratua: 2023
• Gaiak: ANTIOXIDANTES; ANCESTRAL
• Sarrera elektronikoa: https://dspace.ueb.edu.ec/handle/123456789/6184